Hot and sour Chinese cabbage

Overview

A hundred vegetables are not as good as cabbage. A common saying clearly explains the nutritional value of Chinese cabbage. In addition, it is low in price, crisp and tender in taste, and easy to preserve, so it is welcomed and loved by everyone. We eat it several times a week at my house. Stir-fried, stewed, and pickled are all good choices. Now that the weather is getting colder, it is the most suitable to eat it, so hurry up and stock up on cabbage for the winter!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chinese cabbage
• garlic
• red pepper

Ingredients

Steps

1. 1 First, tear the stems and leaves of the Chinese cabbage into small pieces, then put them into a large basin, add water to cover the ingredients, then add 2 tablespoons of salt, stir evenly, and let soak for about 15 minutes;

2. 2 While the cabbage is soaking, clean and chop the red pepper, then peel the garlic and cut into thin slices;

3. 3 First, take the Chinese cabbage stems out of the water, drain the water and set aside. Be sure to drain the water to prevent oil from splashing in the pot;

4. 4 Add an appropriate amount of cooking oil to the pot. After the oil is hot, add red pepper and garlic slices and stir-fry until fragrant;

5. 5 Continue to add the chopped cabbage stalks and stir-fry over high heat;

6. 6 Stir-fry the cabbage stems until they are slightly translucent and soft, drain the water from the cabbage leaves, pour them into the pot, and continue to stir-fry over high heat;

7. 7 Fry the vegetable leaves until soft, add 1 tablespoon steamed fish soy sauce, 1 tablespoon oyster sauce, 2 tablespoons vinegar, appropriate amount of salt, appropriate amount of chicken powder, stir-fry evenly and serve.